It’s like pizza—but so much prettier. This basil-tomato bread feeds our Italian cravings and is the perfect appetizer for summer gatherings. We promise you won’t have leftovers.
Pesto Sun-Dried Tomato Rolls
- Basic Pull-Apart Bread Dough
- Pesto (recipe follows)
- 1 (8-ounce) jar oil-packed sun-dried tomatoes, drained and roughly chopped
- 6 ounces goat cheese, crumbled
- Spray a 10-inch round cake pan with baking spray with flour.
- On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes.
- Roll dough into a 16x14-inch rectangle. Spread Pesto onto dough, and sprinkle with sun-dried tomatoes and goat cheese. Starting with one long side, roll up dough jelly-roll style, and press edge to seal. Slice into 14 rolls. Place rolls in prepared pan. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 45 minutes.
- Preheat oven to 350°F. Bake until golden brown, about 30 minutes. Let cool in pan for 30 minutes.
Makes ½ cup
- 2 cups fresh basil
- 1 cup (142 grams) walnuts
- ¾ cup grated Parmesan cheese
- 3 cloves garlic
- 1 tablespoon fresh lemon juice
- ⅓ cup (75 grams) olive oil
- Salt and pepper, to taste
- In the work bowl of a food processor, pulse together basil, walnuts, Parmesan, garlic, and lemon juice until finely chopped and well combined. With processor running, add oil in a slow, steady stream until incorporated. Add salt and pepper to taste. Pesto may be kept in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months.